In a small glass bowl mix together the diced mango, avocado, lime juice, scallions, smoked paprika, red chili flakes and salt. Taste and adjust seasonings. Chill until ready to serve.
Preheat your waffle iron to the #4 setting (or depending on your iron, one of the higher settings)
In medium bowl, whisk together flour, baking powder, sugar, chili powder and salt. In a small separate bowl, whisk together the milk, flax (or egg) and coconut oil. Then mix the wet and dry ingredients together. Immediately pour the batter into your preheated waffle iron and remove when your iron beeps, or when they're crispy. This batter is enough to make about 4 square waffles, depending on the size of your waffle iron, your yield may vary.
Heat oil in a large skillet over medium-low heat. Crack 4 eggs into the skillet and cook until whites are set but the yolks are still runny. About 4-5 minutes. (You may need to cook 2 eggs at a time, depending on the size of your pan).
Assemble by spreading a touch of butter on each waffle, then top with a spoonful of mango-avocado salsa and the fried egg. Add a pinch of salt and pepper on the top of each egg.
Store leftover waffles in the freezer and pop them in the toaster to reheat.
Serving size: makes 4 square-sized waffles
Recipe by Love and Lemons at https://www.loveandlemons.com/mango-salsa-waffle/